Ingredients
- 1 1/2 cups finely minced white onion
- 8 garlic cloves, finely minced
- 2 (15 1/2-ounce) cans chicken broth, with fat removed
- 4 ounces tomato sauce
- 3/4 teaspoon garlic powder
- 3 tablespoons ground cumin
- 10 1/2 tablespoons chili powder or 5 tablespoons California chile powder (mild)
- 4 1/2 tablespoons New Mexico chile powder (medium)
- 1 tablespoon New Mexico chile powder (hot)
- 2 teaspoons salt
- 3 pounds beef, cut into 1/4-inch cubes
- 1 tablespoon vegetable oil
- 1/2 teaspoon meat tenderizer
- 1/2 teaspoon light brown sugar
- 1 teaspoon hot red pepper sauce
Directions
In a large pot simmer onion and minced garlic in 2 cups of chicken broth for 10 minutes. Add tomato sauce and all dry spices, except the tenderizer and sugar. Mix well. Brown the meat in oil using a separate pan and drain well. Sprinkle the meat with the tenderizer. Add the meat to the onion/spice mixture. Add remaining broth and simmer for 2 1/2 hours.
Mix in brown sugar and hot sauce just before serving.
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By allendarrah_112...
Overland Park, KS
on October 27, 2008
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This recipe has been a standard now for social events, football Sundays, and any other time I want some excellent chili. We always add a little more hot sauce right at the end to make it perfect. It's always been a huge hit, and I get a lot of "this is so good, can I get your recipe?"
By otodomer_6289021
orlando, FL
on November 11, 2006
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Followed recipe to a tee and ended up with a perfectly colored chili with excellent consistency that no one in my family could eat, including myself, due to the amount of spice heat. Can't believe this was the winning entry in 1997.
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